Saturday, 23 December 2006

This has to be my all time favourite sauce. It is so simple and can be used so many different ways. Eggs Benedict, as a sandwich spread or just use your imagination. Like in my signature dish. It stores really well in a sterilized jar in the fridge for at least a week. Great to keep on hand if you are trying to nudge a loved one into making brekky in bed ;)

Ingredients

3 tbsp White Vinegar

Ground Course Black Pepper

125 grams Melted Butter

6 Large Egg Yolks

Good Pinch Salt Flakes

1/2 Lemon Juiced

Love

Reduce vinegar with black pepper in a small saucepan until about 1 tablespoon is left. Melt butter and allow to sit for a minute, so that it separates. Place the 6 egg yolks into a clean mixing bowl and whisk together with vinegar, until fluffy. Then pour the melted butter in a thin stream while you continue to keep whisking on high speed. Leave the remaining solids from the butter in the jug. Try not to get to much in the sauce when pouring. Whisk in the lemon juice and salt. Taste for seasoning. I like lots of pepper, so I add more at this stage. Pour into a sterilised jar and your done. So Easy :)

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About Me

For your interest :)

Just to let you all know. Recipes and photos on this site unless otherwise specified are what I have created and prepared at home.

I have been a home cook for about 25 years. I know alot about food and have been cooking for a very long time. My passion for food and eating is great. But I am still learning. I will always continue to learn. I am always up for constructive comments and questions. So please don't hesitate to email me if you would like to chat.

Feedback is so important to me. I want to know whether I am getting it right or that I can do it better. I really love that I have found a new way to express my passion with new people.

Thank you so much for reading and supporting me. A special thanks to Neil Murray ( At My Table ) without the inspiration of his glorious blog, I might not have discovered doing this.